Archive for February, 2011

February 24th, 2011

Sparkling Limeade

 

The first signs that Spring is on its way, have begun to slowly emerge, as the weather here has improved these last few weeks, which has prompted a few dormant plants in our yard to show welcomed signs of life. Below, are some bulbs-we-don’t-remember-planting popping their sturdy little leaves from the North Carolina piedmont clay soil, and a few sprouts of new growth on our rose tree, reminding us of the sweet smelling yellow roses that will soon appear.

All these Spring reminders and warmer temperatures have had me itching for a cool refreshing beverage and this Sparkling Limeade hit the spot.  Gone are the dark days of winter and gulping hot tea and cocoa to keep warm.  The sun is doing a fine job of that all on its own.  Soon the clank of ice cubes against a sweaty glass, filled with a refreshing beverage, will be common place.  Clearly, I couldn’t wait another day to experience a little Spring enjoyment!

 

 

Sparkling Limeade
Printable Version

Makes 6 cups

Ingredients:
1 cup sugar
1 cup freshly squeezed lime juice, (from about 8-10 limes)
1 cup sparkling water
Ice cubes
Lime slices for garnish, for garnish (optional)

Directions:
Combine one cup water and sugar in a small saucepan.  Over medium heat, cook, stirring until sugar has dissolved and liquid is clear, 2 to 3 minutes.  Transfer to a pitcher and cool.

To serve, add sugar-water mixture, lime juice and sparkling water to pitcher, stir together.  Pour over ice, and garnish with lime slices, if desired.

Source: Adapted from Everyday Food

Nutritional Information:*
per 1 cup :  133 calories; 36 grams carbohydrates; 0 grams fat; 0 grams protein; 0 grams fiber

*These calculations are for educational purposes only and can vary according to a particular brands product formulation.  Check labels for more information and follow the advice of your healthcare provider.

Posted in Beverages | 3 Comments »

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February 22nd, 2011

Oatmeal Applesauce Pancakes


Oatmeal Applesauce Pancakes

In recent months, I’ve taken an interest in reducing the amount of refined foods I use when baking, and replacing them with more whole grains and natural sweeteners.  I haven’t completely eliminated white flour and sugar from our kitchen, but have begun to steer clear of them when cooking foods that we eat frequently.  There is one breakfast item, in particular, that the whole family eats often.  In fact the kids eat them almost on a daily basis.  Every weekend, I make a huge batch of fresh pancakes for a nice leisurely family breakfast. Then I take the leftover pancakes, pop them in large Ziplock bag and find a spot for them in our overcrowded freezer.  During the week, I warm the pancakes up in the toaster for a quick and healthy breakfast that the kids love!

White whole wheat flour has been my grain of choice since making the switch from using refined white flour, but since we eat pancakes so often, it’s nice to switch it up with a different whole grain.  I got my opportunity to try a new pancake a few weeks ago when I received an email from Whole Foods with a link to this Oatmeal-Apple Pancakes recipe.

Some tweaking to the original recipe was required to accommodate my penchant for hoarding pancakes in my freezer.  The Whole Foods recipe is written for two servings and suggests using a blender to puree all the ingredients together.  I wasn’t sure my blender would be up to the task of handling a triple batch, so I called upon my food processor to make an oat flour before adding the additional ingredients.

 

Once the oatmeal came to a coarse flour consistency, I transfered the contents to a larger mixing bowl to combine with the applesauce, egg and maple syrup.  I also added some milk to thin out the batter just a little.  I usually prefer thin pancakes, as the thicker variety tend to taste a little dry for my taste, so I was a little worried when these Oatmeal Apple Pancakes were cooking in the electric griddle.  These pancakes look thick as they brown in the griddle and feel heavy when flipping, but I was pleasantly surprised when I took my first bite!  Even though, the pancakes are much thicker than I’m use to, the texture is not dry at all.  The applesauce keeps the inside of the pancake  moist and the maple syrup rounds out the favor of the oats nicely.  I’m so glad to have a new go to healthy pancake recipe for weekend breakfasts and, of course, I’ll keep a stash of these in the freezer for those on the run, quick weekday breakfasts.

Oatmeal Applesauce Pancakes
Printable Version

Makes approximately 18 pancakes

Ingredients:
3 cups rolled oats
1 1/2 cups applesauce
3 eggs, lightly beaten
6 tablespoons maple syrup, plus more for drizzling
1/4 cup milk
1 tablespoon butter

Directions:
Pulse rolled oats in food processor until coarse flour forms.

Transfer to a large bowl and whisk in applesauce, eggs, maple syrup and milk until smooth.

Melt 1/2 tablespoon butter in large skillet over medium heat.  Drop 2 tablespoons of batter into skillet to form each of six pancakes.  Cook, flipping once, until golden brown and cooked through, about 2 minutes per side.  Add 1/4 teaspoon butter before next two batches of six pancakes.

Serve with a drizzle of more maple syrup, if desired.

Source: Adapted from Whole Foods

Nutritional Information:*
per serving (3 pancakes) :  272 calories; 48 grams carbohydrates; 7 grams fat; 8 grams protein; 5 grams fiber

*These calculations are for educational purposes only and can vary according to a particular brands product formulation.  Check labels for more information and follow the advice of your healthcare provider.

Posted in Breakfasts | 6 Comments »

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February 17th, 2011

Homemade Granola

Granola is one of those foods that, once you have homemade, you can’t go back to eating store bought stuff that tastes like cardboard.   This is the real deal and it’s so easy to make.  I actually get excited when my homemade granola stash runs out because it means my house will smell amazing for the rest of the day when I make a new batch!  Seriously, if your house is on the market, forget the fresh baked cookies, try making a batch of homemade granola for your next showing instead.  It will make your house smell warm and inviting.

I love this homemade granola so much, that I eat it almost everyday.  The maple syrup evenly coats every morsel with a thin layer of sweetness that is balanced perfectly with a touch of salt.  I like granola best sprinkled over yogurt, but it also makes a great bowl of cereal in the morning with a little milk, or can be enjoyed all on it’s own for a crunchy and healthy snack.

 

The maple syrup can easily be replaced in this recipe with honey, but make sure to reduce the cooking time by about 5 minutes, as the honey seems to have a lower burning point than maple syrup and browns more quickly.  The original recipe, from Real Simple, calls for the addition of shredded coconut, but I’ve omitted it in the recipe below, as I’ve found that the coconut’s flavor and texture is completely lost among the granola’s bolder counterparts of nuts, seeds, oatmeal and dried fruit. Save your money from tasteless, shriveled up coconut and use it, instead, to buy a pretty glass container to store your very own tasty homemade granola.

 

 

Homemade Granola
Printable Version

Makes 6 cups

Ingredients:
4 cups rolled oats (not quick cooking)
1 cup sliced almonds
1/4 cup unsalted pepitas (hulled pumpkin seeds) or shelled sunflower seeds
1/2 cup maple syrup
2 tablespoons canola oil
1/2 teaspoon kosher salt
1 cup dried fruit (such as cherries, cranberries, raisins, or currants)

Directions:
Heat oven to 350° F.  In a large bowl, combine oats, almonds, and pepitas and stir to coat with the maple syrup, oil and salt.  Bake until golden and crisp, 25 to 30 minutes, tossing once halfway through baking time.  Add the dry fruit; toss to combine and let cool.  Store for up to three weeks in an airtight container in a cool, dry place.

Source: Adapted from Real Simple

Nutritional Information:*
per serving (1/4 cup) :  114 calories; 18 grams carbohydrates; 4 grams fat; 2 grams protein; 2 grams fiber

*These calculations are for educational purposes only and can vary according to a particular brands product formulation.  Check labels for more information and follow the advice of your healthcare provider.

Posted in Appetizers and Snacks, Breakfasts | 3 Comments »

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February 15th, 2011

Black-Eyed Pea Salad

I made this Black-Eyed Pea Salad for the first time last summer.  After having the June 2006 issue of Everyday Food sitting on my bookshelf for the past 4 years, I finally decided to give this recipe a try.   As a native Californian, I didn’t even know what a black-eyed pea looked like, let alone know what they tasted like.  All I knew about black-eyed peas, was that they were southern and used to kill Earl in an old Dixie Chicks song.

 

Now that we are actually living in the south, I decided to give this vegetable bean a chance.  I have to say, the black-eyed pea won me over!  It’s now February and I’m still making this recipe on a regular basis.  I really can’t get enough of this salad!

The black-eyed pea’s soft and creamy texture along side the sweet and crunchy red bell pepper is perfectly matched with the added softness and sweet flavor of the corn.  The cider vinegar and dijon mustard bring a delicious tangy zip to this vibrantly colored salad.  The original recipe calls for frozen corn, which is what I use this time of year, but during the summer, I like to use fresh corn cut from the cob.  For added crunch, cut the kernels off an uncooked cob or to achieve a softer kernel, cook corn to desired tenderness using a cooking method of your choice (e.g. grilling, boiling, etc.).

This salad pairs nicely with roasted or grilled (depending on the season) pork tenderloin and can easily be prepared ahead of time.  This has also become my go to salad for summer BBQ get togethers with friends and family.

Black-Eyed Pea Salad
Printable Version

Serves 4

Ingredients:
1 teaspoon Dijon mustard
2 tablespoons cider vinegar
2 tablespoons vegetable oil
1 can (15 ounces) black-eyed peas, drained and rinsed
1 10 oz pkg frozen corn kernels, thawed
1 red bell pepper (ribs and seeds removed), finely diced
2 green onions, thinly sliced
coarse salt and ground pepper

Directions:
In a medium bowl, whisk mustard, vinegar, and oil.  Add all vegetables and season with salt and pepper to taste.  Toss to combine.

If preparing this recipe in advance; cover salad and refrigerate.  Bring to room temperature before serving.

Source: Adapted from Everyday Food

Nutritional Information:*
per serving:  212 calories; 27 grams carbohydrates; 8 grams fat; 9 grams protein; 5 grams fiber

*These calculations are for educational purposes only and can vary according to a particular brands product formulation.  Check labels for more information and follow the advice of your healthcare provider.

 

 

Posted in Side Dishes, Soups and Salads | 3 Comments »

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